1 pound fresh kale trimmed and chopped, or 2 packages (10-3/4 oz. each)
frozen, chopped kale, thawed and drained.
1 large garlic clove, crushed
1 tablespoon olive oil
2 tablespoons pine nuts (pignoli), lightly toasted
2 tablespoons lemon juice
If using fresh kale, cook the kale in a large pot of boiling water until
tender, about 10 minutes, drain well. Coat a large skillet with oil. Saute
garlic over medium heat until just golden, about 3 minutes. Add kale to
skillet. Stir in the 1 tablespoon olive oil, saute until heated thru, about
5 minutes. Stir in pine nuts, remove skillet from heat. Sprinkle kale
mixture with lemon juice. Transfer to a shallow serving dish, Serve
From: The American Cancer Institute.
melpomen / 123RF Stock Photo 10554927